Crumb coating or dirty icing is essential to creating great cakes. It’s the glue (literally) that holds it all together! Nothing is worse than putting too much icing on a cake and watching it fall apart as you decorate it. So here’s how to do it!
For a classic three layer cake:
1) Level each of your cake layers with a serrated knife or a cake leveler to make sure the top are even.
2) Choose your thickest, least crumbiest layer, for the bottom and place on a cake turntable
3) With a piping bag, pipe starting around the outside of the top of the cake and work your way in
4) Smooth with a cake spatula, then place second layer on top
5) Repeat with second layer, and put final layer on top
6) To coat the outside of the cake, take a spatula and drop a good amount of icing on top of the cake
7) Take your cake spatula and using a side to side motion, spread the frosting until it creates a ledge on the side of the cake
8) Take your spatula and hold it parallel to the side of the cake and spread that ledge you created around the cake
9) Add frosting to the bottom of the cake where the ledge may not have touched
10) Use an icing smoother to smooth the icing
11) Place in freezer for 15-20 minutes and you’re done!